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Crispy Cotton Candy Cheesecake Bombs

Crispy Cotton Candy Cheesecake Bombs for Sweet Celebrations

These Crispy Cotton Candy Cheesecake Bombs combine creamy cheesecake and cotton candy for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 bombs
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Cream Cheese Use Neufchâtel for a lower-fat option.
  • 1/2 cup Granulated Sugar Can substitute with sweetener for a reduced-sugar version.
  • 1 tsp Vanilla Extract Use pure vanilla for the best taste.
  • 1 cup Cotton Candy (crushed) Any flavor can be used for variation.
For the Dough
  • 1 cup Graham Cracker Crumbs Can replace with digestive biscuits or gluten-free crumbs.
  • 1 cup All-Purpose Flour Whole wheat flour can provide a nuttier flavor.
  • 1 tsp Baking Powder Ensure it’s fresh for optimal results.
  • 1/4 tsp Salt Reduce or omit for low-sodium versions.
  • 1 large Eggs Flax eggs can be used as a vegan substitute.
For the Coating
  • 1 cup Cotton Candy-Flavored Candy Melts Can use chocolate or white chocolate melts as alternatives.
  • 1 cup Oil for Frying Vegetable or canola oil recommended.

Equipment

  • Mixing Bowl
  • electric mixer
  • Parchment-lined baking sheet
  • large pot or deep skillet
  • Slotted Spoon
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, blend together the cream cheese, granulated sugar, vanilla extract, and crushed cotton candy using an electric mixer until smooth and creamy, about 2-3 minutes. Cover and refrigerate for 30 minutes.
  2. In a separate large bowl, mix the graham cracker crumbs, all-purpose flour, baking powder, and salt. Add beaten eggs and stir until a dough forms.
  3. Take a small portion of the dough and flatten it in your palm. Place a spoonful of chilled cream cheese mixture in the center and fold the dough around it, sealing tightly.
  4. Place the formed bombs onto a parchment-lined baking sheet and freeze for 15 minutes.
  5. In a large pot, heat vegetable or canola oil to 350°F (175°C). Carefully add the cheesecake bombs in batches and fry for 2-3 minutes until golden brown.
  6. Melt the cotton candy-flavored candy melts until smooth. Dip each fried bomb into the melted candy and sprinkle additional crushed cotton candy on top.
  7. Allow the candy coating to set for a few minutes at room temperature before serving warm.

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 50mgSugar: 8gVitamin A: 10IUCalcium: 2mgIron: 4mg

Notes

Best enjoyed fresh and warm. Can be reheated briefly to restore crispiness.

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